Friday, December 12, 2014

The Candy Man Can

We are experiencing some technical difficulties with the website, however, we are taking orders!

Traditional Maple Vanilla Pecan, Chocolate and Pumpkin are all available in both quarter ($4.95) and half pound size logs ($9.95). Shipping is a flat $5 rate.

Visit us at our Facebook page:, or send us an email at: Include your return email with your order and you'll receive an invoice for the total. Order by the 20th of December to receive by Christmas. 

Saturday, August 10, 2013

Are You In The Mood For Chocolate?

Browse through my blog a little bit, or check out my labels (toppings) over to the right and you'll find 20 chocolate cakes, 50 blog entries that include chocolate, 8 brownie recipes, and even a picture of me trying to eat a giant 11 pound slab of chocolate

I love chocolate. Everytime I open my cupboard to grab a teaspoon of baking soda or baking powder, I'm always tempted to add cocoa powder. It doesn't matter what I'm making, baking, or cooking, I want to add chocolate. 

These tasty cupcakes fulfill that chocolate craving. Starting with a creamy chocolate cheesecake base layer, they round out with a fluffy chocolate cake, and are topped with a thick, luscious chocolate frosting. 

Triple Chocolate Cupcakes
These are a gift. 

Chocolate Cheesecake
16 oz cream cheese
3/4 cup sugar
1 teaspoon vanilla
½ cup cocoa powder
3 eggs
Whip all ingredients together until smooth and creamy

Spoon 2-3 tablespoons into cupcake liners 
Bake at F300° for 10-12 minutes or until barely set
While cooking, prepare chocolate cake
When done, remove from oven and increase temp to F350°

Chocolate Cake
4 eggs
1 ½ cups sugar
¼ + 2 tablespoons brown sugar
Beat well until creamy

1 cup flour
½ sour cream
¾ cup cocoa powder
½ teaspoon salt
Stir just until ingredients are incorporated

1 cup melted butter
Whip until smooth

1 cup flour
½ cup sour cream
2 teaspoons baking soda
2 teaspoons baking powder
Stir just until ingredients are incorporated

Pour over baked cheesecake and place back in oven
Bake for additional 15-20 minutes or until cake springs back to the touch
Remove from cupcake tins and cool on wire rack

Chocolate Frosting
+/- 2 cups powdered sugar
½ cup cocoa powder

3 squares semi-sweet baking chocolate
½ cup butter
½ cup milk

Pipe large swirls over domed cupcakes
Sprinkle with chocolate jimmies or chocolate chips

Yields 36-42 cupcakes

More triple chocolate cake: Comatose Cake
2 years ago: The Three B's, Banana Butterscotch Bundt Cake
3 years ago: Stand by Me, S'more Macarons
4 years ago: Rain or Shine, Campfire Cookies

Friday, May 17, 2013

Crossing Over

I think you've crossed over into obsession once you start creating recipes for the frosting you want to use. Though, this isn't exactly frosting as much as it's an amazing concoction disguised as an overload of sugar. 

All types of sneaky fingers will find their way into this mixture. 

Originally, this idea gave birth to a simple cookie pizza: Chocolate chip cookie crust, peanut butter chocolate frosting and the grand poohbah of them all... - candy bar crumbles. 

That morphed into cupcakes: Chocolate chip vanilla batter, peanut butter chocolate frosting and the grand poohbah of them all... - candy bar crumbles. 

Now, we have:

Candy Bar Brownies

Chocolate chocolate chip brownie batter, peanut butter chocolate frosting and the grand poohbah of them all... - candy bar crumbles. 

A pretty simple idea that has given birth to total decadent domination over the world's 3 basic desserts - cookies, cupcakes and brownies. Check. 

I found a fab scratch brownie recipe because I was making these for Gabriel's producer at work and couldn't go with a box mix. My changes are listed here.  

1 ½ cups flour
3 cups sugar
½ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
1-2 cups chocolate chips 
Sift together and whisk until well combined

Make a well in the center and add:
4 eggs
2 teaspoons vanilla
1 ¼ cups melted butter
Stir just until batter comes together

Pour into a greased 9 x 13 casserole pan
Bake at F325° for 45 minutes, reduce temperature to F275° and cook an additional 30 minutes or until done

While still warm, frost with peanut butter chocolate sauce and chopped candy bars. Allow to cool completely before cutting and serving. 

1 year ago: Little Mother, Apple Spice Cake
2 years ago: Free Soda & Snacks, Mt. Dew Cupcakes
3 years ago: Failed Fusion, Chocolate Carrot Cake
4 years ago: Happy Birthday Alex!, Comatose Cake

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